2018
DOI: 10.4236/jssm.2018.116045
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Assessment of Beef Quality Determinants Based on Consumer Preferences

Abstract: This study presents the assessment of beef quality determination based on the consumer preferences, established in the beef retailing shops. The aim was to establish correlation between the customers' preferences and quality attribute cues affecting their preferences. Systematic review approach was used to identify studies connected with beef quality determination, leading to secondary data. The primary data on consumer preferences was collected from 208 and 98 customers in Dar es Salaam and Mbeya cities in Ta… Show more

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Cited by 6 publications
(6 citation statements)
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“…European customers prefer lean beef; thus, these changes are particularly welcome. The situation is, however, different in the markets of many countries where reduced intramuscular fat reduces the steaks’ attractiveness [ 52 , 53 , 54 ].…”
Section: Myostatinmentioning
confidence: 99%
“…European customers prefer lean beef; thus, these changes are particularly welcome. The situation is, however, different in the markets of many countries where reduced intramuscular fat reduces the steaks’ attractiveness [ 52 , 53 , 54 ].…”
Section: Myostatinmentioning
confidence: 99%
“…Fat content is noted as one of the main factors when determining meat suitability [30]. From a physiological point of view, fats are important as they contain a number of vitamins and essential fatty acids and present an important source of energy.…”
Section: Fat Contentmentioning
confidence: 99%
“…The quality of meat products is a major issue that affects both the meat industry and consumers [22]. In Tanzania, the quality of meat is highly affected by both pre-slaughtering and post-slaughtering factors [26]. The majority of research on meat tenderness focuses on the use of various natural, chemical, mechanical, and chemical tenderizers; however, some of these chemical tenderizers have been found to have limitations when used in restaurants or at home, which means they only partially succeed in softening tough meat [36].…”
Section: Introductionmentioning
confidence: 99%